The creamy easy to make peach gelato is the perfect summer treat.
32 ounces peach chunks or enough to make 2 cup peach pulp
1 cup granulated sugar
2¼ cups half and half
6 large egg yolks
¼ cup powdered milk (fat free or whole)
1 cup heavy whipping cream
1 cup peaches, chopped
Optional: 1 teaspoon peach flavor
For the Peaches:
Peel, pit and slice peaches
Place in food processor or blender
blend until smooth
For the Gelato:
Place sugar and half and half in a medium saucepan.
Bring to a simmer over medium heat, stir to dissolve the sugar, keep warm over low heat.
Place egg yolks in a medium mixing bowl, whisk until thickened (about 2 minutes).
While whisking the eggs slowly pour ½ cup of the hot half and half mixture.
Pour the egg mixture into the remining hot mixture.
Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°).
Stir in the powdered milk and heavy cream.
Strain the mixture through a fine mesh strainer.
Stir in optional peach flavoring.
Cover and refrigerate until completely cooled (at least 6 hours).
Turn the ice cream machine on, pour mixture into freezer bowl and let mix churn until thickened (about 20-25 minutes). During the last 5 minutes of churning add the chopped peaches. The gelato will have a soft creamy texture.
If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours.
Remove from the freezer about 15 minutes before serving.
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